Ginger-Pear Sauce

Preparation info
  • Yield: about

    3 cups

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

The secret ingredient in this intense fresh pear sauce is a few pureed prunes, which round out the sweet and tangy notes, adding body and a buttery finish.

It’s fabulous on sweet latkes, matzoh brie and blintzes, pancakes and French toast. Or try it swirled into plain yogurt. Sweeter tooths than mine might enjoy it served alongside brisket and pot roast, or topping savory latkes.